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Sensitive determination of cyclopiazonic acid in dry-cured ham using a QuEChERS method and UHPLC-MS/MS

Belén Peromingo1, Mar Rodríguez1, Félix Núñez1

  • 1Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n, 10003 Cáceres, Spain.

Food Chemistry
|May 23, 2018
PubMed

Keywords:
Cyclopiazonic acidDry-cured hamQuEChERSUHPLC–MS/MS

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